Saturday, 2 March 2013

White Chocolate Cupcake

White Chocolate Cupcake

Check out these dainty white chocolate cupcakes which can be made in less than an hour. For better portion control and even fillings use an ice cream scoop to fill your cupcake cases. The white chocolate frosting is simple to make as is the cupcake mix which uses the all in one method. Technically speaking white chocolate is not real chocolate as it doesn't contain any cocoa solids, it is made primarily of cocoa butter, sugar and milk solids. White chocolate has its own distinct qualities adding contrast with dark chocolate for decorating. Add natural vanilla extract to give the white chocolate  its distinctive flavour.

Makes 18 small or 10 Large Cupcakes, Preparation time 25 minutes, plus cooling Cooking time 25 minutes

White Chocolate Cupcake mix

150g (5 oz) lightly salted butter, softened

150g (5oz) caster sugar

175g (6 oz) self-raising flour

3 eggs

1 teaspoon vanilla extract

50g (2 oz) white chocolate chips

100g (3 ½ oz) chunky piece of white chocolate

1 quantity White Chocolate Fudge Frosting icing sugar, for dusting

Line 2 x 12-section bun tray with 18 paper cake cases,

Put the butter, caster sugar, flour, eggs and vanilla extract in a bowl and beat with a handheld electric whisk for 1– 2 minutes until light and creamy. Stir in the chocolate chips. Divide the cake mixture evenly between the paper cases. Bake in a preheated oven, 180 ° C (350 ° F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

White Chocolate Cupcake

White chocolate CupCake fudge frosting

Makes enough to cover 18 cupcakes Prep time 5 minutes cook time 5 minutes

200 g (7 oz) white chocolate, chopped

5 tablespoons milk

175 g (6 oz) icing sugar

Put the chocolate and milk in a heatproof bowl. Set the bowl over a saucepan of very gently simmering water and leave until melted, stirring frequently. Remove the bowl from the pan and stir in the icing sugar until smooth. Spread the frosting over the tops of cupcakes while still warm. I find it easier to dip the cupcakes by hand, keep your frosting just warm, then sprinkle the white chocolate curls over and pop into the fridge for 10 minutes.

Pare curls from the piece of chocolate using a vegetable peeler – if the chocolate breaks off in small, brittle shards, try softening it in a microwave oven for a few seconds first, but take care not to overheat and melt it. Set the chocolate curls aside in a cool place while icing the cakes. Spread the chocolate frosting all over the tops of the cakes using a small palette knife. Pile the chocolate curls on to the cakes and lightly dust with icing sugar. 

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